Eat like a German - German Recipe:
Dresden Christmas Bread

Dresden Christmas Bread
Dresdner Christstollen
[ source: Flickr]

Serves: 4 persons

Prep time:
Cook time:
Total time:

The original Dresner Christstollen is a kind of pastry made of a heavy yeast dough. Learn how to prepare this delicious treat ...

Starting on 10 kilograms of flour, add at least 3 kilograms of butter or margarine and about 6 kilograms of dried fruits, such as raisins, currants or sultana, and candied lemon- and orange peel. The Christstollen belongs to the group of "image-breads" meaning that they display specific motives or forms. In this case it is symbolic for the newborn Christ Child, wrapped in white cloths. Cultural historians and scientists found evidence that Christstollen were made in Naumburg an der Saale around the year 1330, but it is believed that the primal "Stollen" came from an oven in Saxony. Documents found in Dresden confirm that bakers produced it since the year 1400 and it is still baked the same way then 700 years ago. For centuries up to 1913 Dresner Christstollen were given as a tribute by Dresden's baker to the Saxon sovereigns. 2 Stollen, each 36 meter long, with a weight of 36 pounds, were delivered on each second Christmas day to the castle.



  • One vanilla bean
  • 1 kg flour
  • 100 g yeast [or 2 teaspoons activated yeast]
  • 400 ml milk
  • 100 g sugar
  • 2 eggs
  • grated peel of one lemon
  • 1 teaspoon salt
  • 400 g butter
  • 200 g flour
  • 350 g raisins
  • 100 g shelled almonds
  • 50 g candied lemon peel
  • 100 g candied orange peel
  • 5 cl rum


  • 150 g butter
  • 1 vanilla bean
  • 100 g sugar


Step 1:

Soak the raisins, almonds, candied lemon and orange peel in the rum. Mix a pre-dough out of 1 kg flour, 150 ml milk, a pinch of salt and yeast. Let rise. Mix the sugar with the pulp from the vanilla bean. Mix half of the vanilla sugar, the rest of the milk, eggs, lemon peel and salt into a dough and knead. Let rise for 30 minutes. Knead butter into 200 g flour and work into the yeast dough. Let rise for 15 minutes.

Step 2:

Form 2 rolls (30 cm long) and pound into stollen loaves. Place on a greased baking sheet, let rise for one hour. Bake at 200° C for about an hour. Coat with melted butter, sprinkle with vanilla sugar.

This german recipe has been written and shared by Uschi Engel. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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